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Refrigeration technology for the food industry

Refrigeration technology for the food industry

Production and processing of food pose great challenges to the industry. Demands are high in particular to cooling, since the end product's quality often decisively depends on a reliable cooling system.

The temperature range goes from deep-freezing at -36 °C to +10 °C. The solution versions we recommend differ accordingly. Natural refrigerants, such as CO2, propane or ammonia, have long outgrown their teenage years and are used surprisingly often.

Since cooling is necessary virtually year-round, we use exhaust heat for low-temperature heating of buildings where at all possible. This operating method is particularly efficient because the heating energy is available virtually free of charge. Since offer and demand for heating energy usually are very volatile, additional sources and sinks such as geothermal heat or latent energy accumulators (ice banks) have proven their worth as seasonal thermal accumulators.

HM offers an energy-efficient solution for any application in the food industry:

  • Meat-processing industry, separation operations
  • Large bakeries
  • Sweet and preserved pastry
  • Fruit and vegetable processing
  • Breweries
  • Dairy operations
  • Beverage producers

Individual solutions can be found here:

Cook & Chill maintains quality in spite of storage and transport

Cook and chill

Central kitchens work much more economically efficiently when they produce food in the Cook & Chill procedure. After cooking, the goods are cooled down quickly for storage or transport. This preserves the good flavour and valuable parts of the food. Permitting a delay between production and consumption has many advantages for external kitchens and is a requirement for even quality being offered even to remote satellite locations.

HM has developed a special procedure with an ice bank for this. Comparatively low cold output thus can provide high cooling capacity. This saves peak current costs and offers high availability.

Hafner-Muschler offers planners, large-kitchen manufactures and end customers comprehensive know-how and many years of experience in all cooling concepts.

Comparison: Conventional procedure vs. Cook & Chill procedure

Conventional procedure without cooling:

Conventional cooling method

 

Cook & Chill procedure with cooling:

Cook and chill procedure

 

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